What do you do on an average day at La Lorraine Bakery Group?

Enrico: “I am a certified chef and food technologist. In addition, I have 30 years’ experience in the hospitality industry, in which I have won many awards, including internationally. During the pandemic, I came into contact with the representative of LLBG Italy when working on a local project, and one thing led to another. I love to apply my culinary knowledge in an innovative way – both technically and commercially. Every day looks different but always starts with a good espresso (laughs).”

What tips and tricks would you like to share with our B2B customers?

Enrico: “A part baked bread that just needs to be defrosted and baked should be just as delicious as a similar freshly baked product. Our loaves and rolls are developed to have the perfect texture, structure and flavour as long as you follow the baking instructions to the letter. In short, it’s the best way to serve freshly baked bread at your business with little extra work. In addition, with part baked products you are better able to estimate your stock and prevent waste – both in terms of food and packaging.”

What tasty trends do you see on the horizon?

Enrico: “The entire food industry has undergone major changes in recent years. A lot has changed since the pandemic. For example, we are seeing a huge surge in popularity for part baked loaves that just need to be finished in the oven. These loaves are not only freshly baked but also have a crisp exterior, tender interior and an authentic flavour. I’m also busy studying national trends so we can roll them out internationally via LLBG. So, keep an eye out for those!”